ABOUT

Marrow in the Market is the newest experience in the Marrow Hospitality family.

Our Eastern Market Restaurant, Bar, and Butcher Shop at 2442 Riopelle Street, Detroit brings together everything we love under one historic roof: a retail butcher shop with visible craft in action, a large dining room serving elevated comfort classics inspired by French, English, and American traditions and designed for sharing, dual bars (The Butcher Bar on the main floor serving lunch and casual dinner, and City View Lounge on the second floor with skyline views), weekend brunch (coming soon), world-class private dining, workshops, events, and more. It's our most expansive project to date, building on Eastern Market's 100+ year meatpacking legacy to create a one-of-a-kind farm-to-table destination and community gathering place for Detroit, rooted in the same transparency, farmer relationships, and values you know from Marrow.

At Marrow, our mission is to nourish our community with exceptional food, responsibly sourced meat, and meaningful hospitality. From the plate to the butcher counter to the events we host, we strive to create experiences rooted in purpose, connection, and care.

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EVERYTHING WE DO IS GUIDED BY

We know our farmers and have traceable processes that instill a new level of transparency in the industry

TRANSPARENCY

CONTROL

We maintain full visibility into our supply chain and thereby uphold quality standards and solve problems before they arise

EDUCATION

We will never stop educating ourselves and those around us

ACCESS

We believe that everyone should have access to great quality meat and thus work hard to balance affordability for our customers and fair wages for our farmers

ACCOUNTABILITY

We believe in practicing humility and taking responsibility for all of our actions

COLLABORATION

We can only change an industry if we work with our peers and partners to improve practices, standards, and quality

Our Leadership Team

  • PING HO

    Founder

    Ping Ho spent her childhood in Singapore, where she often accompanied her grandmother to the “wet market" and where the direct connection between buyers and butchers left a lasting impression. Those producers' unparalleled knowledge of meat origin and quality, as well as their strong bond to the local community, were inspirations for launching Marrow. Ping is also the owner of downtown wine bar The Royce and a co-founder in Mink. She is currently working on launching Marrow's meat processing arm Marrow Detroit Provisions, which will have a home in Eastern Market in 2025.

  • BRENDAN ALLAN

    Operations & Hospitality Director

  • NOELLE PRATER

    Executive Chef

    Chef Noelle Prater was raised in the hospitality industry, with both of her parents spending years working in the field. On her father’s side alone, there are fourteen siblings, and family gatherings were frequent and lively, filled with singing, laughter, and memorable meals shared around the table. Those moments shaped her early understanding of how powerful food can be in bringing people together.

    Chef Prater began working in kitchens at just 12 years old as a pastry assistant. While pastry’s precision wasn’t quite her style, the experience introduced her to the rhythm and energy of professional kitchens and sparked a lasting passion for cooking. She was drawn instead to the creativity and instinct of developing her craft and building flavors in her own way. Over the years, she has worked in several notable kitchens across Detroit, Napa Valley, and Savannah, Georgia, refining her style and gaining experience across a range of culinary environments.

    Today, Chef Prater brings that experience and passion to Marrow in the Market, continuing her mission to create memorable food that brings people together.